Orange Glazed Salmon Serves 4 4 boneless, skinless salmon filets 3 Tbs Cajun seasoning 1 tsp brown sugar 1/4 tsp kosher salt 2 Tbs vegetable oil 1/4 cup orange marmalade 2 Tbs fresh lime juice Check salmon for pin bones. Remove with tweezers or pliers. Combine Cajun seasoning, sugar and salt in a small bowl. Rub over all surfaces of filets. Saute filets in oil in a large non stick skillet over medium high heat for 3 to 4 minutes. Blend marmalade and lime juice; swirl in skillet until melted. Carefully turn fish to glaze on all sides. The salmon is don when it begins to flake with a fork. Serve with SC Cellars Chardonnay or Cuvee Rouge
Harvest Bread Ingredients 1 cup flour 3/4 cup sugar 2 tsp ground cinnamon 1 tsp baking soda 1/4 tsp salt 1/2 cup granny smith apple, grated 1/2 cup carrot, grated 1/2 cup zucchini, grated 1/4 cup walnuts, chopped & toasted 1/4 cup canola oil 1/4 cup buttermilk (or milk) 2 large eggs Preheat oven to 350 degrees. Combine flour and the next four ingredients in a large bowl. Add grated apple, carrot and zucchini & walnuts to flour mixture and toss well. Combine oil, buttermilk and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring until just combined. Butter an 8 x 4 inch loaf pan and spoon batter in. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack, and remove from pan.
Cabernet Sauvignon Pork Loin 2 lbs boneless pork loin roast 3 cloves garlic, minced 1 tbs dried rosemary 1/4 cup olive oil Salt & pepper to taste 1/2 cup Cabernet Sauvignon Instructions Preheat oven to 350 degrees F. Crush garlic with rosemary, salt and pepper, making a paste. Remove silver skin from roast. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook the pork about 30 minutes. Add the wine and continue roasting for another 30 minutes or until done but still pink in the middle. An instant-read thermometer inserted into the center should read 145 degrees F. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Serve with SC Cellars Cabernet Sauvignon
Harvest Stew 1 ham bone with 1/2 lb ham attached 4 cups water 2 Kielbasa Sausage sliced in 1/4 inch slices 1 Tbs olive oil 1 onion, chopped 2 cloves garlic, minced 2 cans white beans, drained 2 tsp chicken or beef bullion 1/2 tsp salt 1/4 tsp pepper 1/4 tsp thyme 1 bay leaf Pinch of Allspice Instructions 1 day ahead. Simmer ham bone with onions, celery, garlic & spices for 3 to 4 hours. Cool and chill overnight until fat has congealed on top. 2 hours in advance of serving, remove fat, reserving broth and separate ham from bone. Cut ham in bite size pieces. Heat ham and the broth that it simmered in. Saute kielbasa slices in 1 tbs olive oil over medium high heat in a large skillet until golden brown. Add enough water to measure 6 cups of liquid total, then add drained beans. Heat on moderate to high heat until simmering and simmer approximately 1 hour. Add bullion and more spices to taste. Serves 8 Serve with SC Cellars Tapestry
Grilled Shrimp & Green Bean Salad 2 lbs peeled & deveined medium size raw shrimp (21/25 count) 1 1/2 lbs fresh green beans, washed & trimmed 6 bacon slices cooked crisp & crumbled 1 1/3 cups shredded parmesan cheese 3/4 cup almonds, slivered roasted & salted Basil Vinaigrette (Recipe follows) 1/2 cup basil, chopped 1/2 cup balsamic vinegar 1 Tbs brown sugar 1/2 tsp salt 1 tsp pepper 1 cup olive oil Whisk together basil, balsamic vinegar, shallots, garlic, brown sugar, pepper & salt until blended. Gradually add olive oil, whisking constantly until blended. Combine shrimp & 3/4 cup basil vinaigrette in a large zip lock bag, seal & chill 15 minutes turning occasionally. Preheat grill to 350 to 400 degrees, medium high heat. Cook green beans in boiling, salted water, cover & cook 4 minutes or until crisp tender, drain. Plunge into ice water to stop the cooking process; drain, pat dry and place in a large bowl. Remove shrimp from marinade, discarding marinade. Grill shrimp covered with grill lid 2 minutes on each side or just until shrimp turn pink. Remove shrimp from grill and toss with green beans, and 1/4 cup of vinaigrette. Plate and sprinkle parmesan cheese, crumbled bacon and toasted almonds. Serve with SC Cellars Chardonnay
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